Workshop: Miso Masterclass

Come discover the secrets of Japanese fermentation! This hands-on masterclass will introduce you to koji (the Japanese fermentation culture Aspergillus oryzae) and teach you how to make miso—one of the best-known koji-based ferments.

What is miso? Miso is a traditional Japanese fermented, umami-rich seasoning paste used to flavour sauces, soups and spreads. The best-known dish made with miso is miso soup, but miso can also be used to marinate and ferment vegetables, fish and meat. Recently, miso has increasingly been used outside Japan too—even in desserts. Miso is a protein-rich superfood containing plenty of vitamins and minerals, and it has both prebiotic and probiotic properties.

What is koji? Koji is the heart of Japanese cuisine—it creates its distinctive world of flavours and its famous umami taste. Koji is also the basis for making miso. In Japan, koji is held in such high regard that it is officially recognised as Japan’s national mould, with a day of its own each year. Koji is the foundation of many traditional Japanese products, including miso, soy sauce, sake and rice vinegar mirin.

📚 Workshop programme
Lecture: The history and uses of koji, and how it is made. Miso fermentation, different types of miso, and the many ways to use miso in the kitchen.

🍴 Tasting: We’ll taste koji grown on different grains, various types of miso, amazake, shio-koji, and treats made with miso, such as miso butter and miso cookies.

👨‍🍳 Hands-on session: We’ll go through the practical steps of making miso together and prepare shiro-miso.

Participants will take home:
- A thorough understanding of koji-based ferments
- Practical knowledge of how to make miso
- Plenty of inspiring culinary ideas
- A digital handout with recipes
- A gift of Metsiku Toidu miso (the same type of miso we’ll start fermenting in the workshop)

You’ll also have the opportunity to buy artisanal misos and fresh or dried koji to continue experimenting with koji-based products such as shio-koji, amazake and miso.

Whether you’re new to fermentation or a longtime enthusiast, this workshop will give you plenty of knowledge and inspiration to experiment at home!

Workshop leader
Liis Tuulberg is the founder of Metsik Toit and a longtime fermentation enthusiast. She learned about fermentation at Copenhagen’s Nordic Food Lab and has devoted the past decade to the world of fermented foods and drinks.

Metsik Toit offers workshops for professionals and home experimenters alike. Its pantry is always fermenting a range of exciting experiments: different types of miso, kimchi, krauts, all kinds of fermented vegetables, yoghurts, probiotic drinks, artisanal vinegars and more. The most distinctive shelf, however, is dedicated to fermented local wild plants and foraged produce.

Metsik Toit
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Location and parking
The workshop takes place at Üks Maja (Valdeku tänav 66). Public transport: buses 14, 18 and 18A from the city centre, and bus 33 from Mustamäe. The bus stop is right next to the building. Parking is available in front of the building, behind the gate and in the courtyard.